Directions:

Soak Pad Thai noodles in warm water for at least 10 minutes until soft, salt can be added to the water if desired. I put them in a medium sauce pan over low heat. While noodles are soaking peel, devein and remove the tails from the shrimp, chop garlic, and slice shallot. In a medium skillet or wok, over medium-high to high heat, add olive oil, garlic, shallots and shrimp. Saute until shrimp become pink and opaque. Remove and set aside, leaving oil. Add eggs to the skillet and scramble until cooked. Reduce heat to medium-low. Drain and add noodles, Teriyaki sauce, Teriyaki ginger rub, sugar, red pepper flakes, salt and pepper. Stir fry until thoroughly mixed and sauce is absorbed. Add back in shrimp, shallots and garlic. Mix well. Remove to dish and garnish with cilantro leaves and Sriracha sauce.